12 cook eggnog cream Recipes

eggnog, heavy cream, sweetened condensed milk, vanilla extract , or to taste

eggs, sugar, salt (optional), milk, divided, vanilla or 1 tsp almonds or 1 tsp rum extract, ground nutmeg, cream

panettone , available in italian specialty stores, cut in half (enough for about 5 cups, diced), whole eggs, egg yolks, sugar, half-and-half, rum, vanilla extract, freshly grated nutmeg, vegetable oil cooking spray, vanilla ice cream (optional), cream (optional)

panettone , available in italian specialty stores, cut in half (enough for about 5 cups, diced), whole eggs, egg yolks, sugar, half-and-half, rum, vanilla extract, freshly grated nutmeg, vegetable cooking spray, vanilla ice cream, cream

all-purpose flour, cream of tartar, baking soda, salt, unsalted butter, softened (2 sticks), granulated sugar, eggs, rum extract (see note ), sugar, ground nutmeg

vanilla pudding mix, the kind you cook, sugar, milk, egg yolks, slightly beaten, egg whites, vanilla, peach brandy or 1/4 cup grand marnier, whipping cream, nutmeg

cook-and-serve vanilla pudding mix, ground nutmeg, eggnog, heavy whipping cream , whipped, pastry shell (9 inches), baked, cream and ground nutmeg, optional

milk, heavy cream, egg yolks, sugar, freshly grated nutmeg, milk, heavy cream, brandy or 1 1/2 cups cognac or 1 1/2 cups rum (light or dark) or 1 1/2 cups bourbon or 2 tbsp vanilla

eggs, sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to), milk, whipping cream or 2 cups half-and-half, vanilla extract, ground cinnamon, ground nutmeg (also depending on your tastes and more can be added later if you want to)

eggs + 1 egg yolk, sugar, whole milk or you can substitute store bought eggnog for the, heavy cream, good quality bourbon or irish whiskey, pure vanilla extract, freshly grated nutmeg, salt, quality white bread, about 3/8 thick,in 1-1/2 cubes, melted unsalted butter, bourbon sauce, butter, brown sugar, egg, lightly beaten, bourbon or irish whiskey depends on your personal taste, in a medium-size saucepan over low heat , melt butter; add sugar and beaten egg, whisking to blend well. cook, stirring constantly, until mixture thickens. remove from heat and whisk in bourbon to taste; let cool. whisk and reheat before serving. the sauce should be soft, creamy, and smooth.